Ethiopian Injera Flat Bread

Home ยป Ethiopian Injera Flat Bread

A surprisingly popular post on my blog is about my tikel gomen, an Ethiopian cabbage and potato dish. I mean, I don’t blame people for checking it out so often, it’s quite a tasty dish. It amazes me how many people are interested in Ethiopian recipes. I get so many requests for injera recipes that I finally got around to putting together a post for you. What’s Ethiopian food without a little injera? You see, in Ethiopia, injera is eaten with almost every meal. You put it on the bottom of the dish and pile curries or stews on top. You tear off pieces and use them as serving utensils. Genius, right? It’s like a plate and a fork in one. They must not like washing dishes. Just kidding, of course. I have included a list of frequently asked questions at the bottom of this post so you can learn more about injera and teff flour. If you have any other questions please leave a comment and I’ll be happy to share more!

Tikel gomen close up Ethiopian Injera flat bread on blue plate.


Where can I find teff flour?

Bob’s Red Mill did just that. That’s the only place I’ve ever seen it, but I didn’t look at it that can order it amazon . I order everything from there including groceries I can’t find.

What to do if you can’t find teff flour?

You can do this with wheat flour. I have done it. It’s not the same, but if you’re not ready to invest in teff flour, try wheat. It’s still fun.

What is teff flour?

Teff is the smallest grain in the world and is native to Ethiopia. It’s high in fiber, protein, and iron, so it’s packed with nutrients.

Do I really have to let it sit for 1 to 3 days?

No. I did it without letting it sit, which was fine. It just doesn’t have that “sour dough” taste.

Can I use teff flour for anything other than injera?

You can definitely do it! You can substitute it for some of the flour in regular muffin or bread recipes for a little extra nutrition.

Is teff flour gluten free?


What should I serve?

Why, of course my tikel gomen! Super easy, full of flavor, sure to please, and easy to find ingredients for your own Ethiopian dinner adventure!

Chewy and rich texture of Ethiopian Injera flat bread displayed up close

raw material

  • 1 1/2 cup teff flour
  • 2 cup water
  • 1/4 teaspoon Salt
  • 1 1/2 tuberculosis coconut oil or olive oil


  • In a medium bowl, whisk together the teff flour, salt, and water. Cover and let sit for 1 to 3 days.

  • Heat a heavy skillet over medium heat. Add oil and swirl to cover bottom of pan. Pour in 1/3 of the batter, or enough to cover the bottom of the pan.

  • Cover and cook until cooked through, about 3 to 5 minutes.

  • Cover loosely with a towel until ready to serve.